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No Fancy Name

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I just couldn’t come up with a resoundingly dynamic name for this Irish dish. I don’t know if it was writers block or simply it needs no name. Either way, I hope you enjoy this classic twist on an Irish favorite of Bangers and Mashed. I replaced the mashed potato with turnip, otherwise known as Swede in Ireland. I think the combination of all the tastes meld well together, but if “Swede” isn’t your favorite, just substitute potatoes.

Grilled Spicy Sausages, Irish Style
We have sweet, salty, spicy and……well, spirituous if you will. The Guinness beer is a great hint of flavor to the pungent onions. As for the rest of the ingredients, try it, you’ll like it! Irish butter is slightly more tangy than other butters, mostly because of the grass heavy diet Irish cows enjoy.

To make the gravy, melt 2 tablespoons butter in a large frying pan over high heat, add onions and sugar. Cook, while stirring occasionally, for 3-4 minutes, or until starting to darken in color. Pour in the beer and broth and allow to bubble up. Continue cooking for 3-4 minutes or until the liquid has almost disappeared. Stir in cream and cook for 1 minute, stirring. Reduce heat to medium, and gradually add 3 tablespoons butter, waiting for the previous tablespoon to disappear before adding the next. Season to taste and simmer gently until you have achieved a thickened sauce. Keep warm.
To make the garlic turnip, add turnip to a covered pan of boiling water and simmer for 15-20 minutes until tender. After about 10 minutes, heat the oil in a frying pan and cook the sausages for about 10 minutes until golden brown, turning regularly.
Meanwhile, place the cream in a small pan with the garlic and white part of green onions and bring to a simmer. Remove from heat and set aside until sausages are done.
Drain the turnip and mash until smooth. With a fork, mash the garlic into the cream and add to turnip. Divide the mash among warmed plates and arrange the sausages alongside. Spoon over the caramelized onion gravy in a decorative fashion and serve hot. .

About The Yankee Chef

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.

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About The Author

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.